This quick, easy version of Greek Avgolemono — lemon soup — is great when you're in the mood for chicken soup but are tired of the noodle standby. Try pairing this with a bright and citrusy pinot grigio and serve this either with some warm, crusty bread, or as a prelude to a veritable Greek feast.
This recipe by Diane Kochilas is a great example of traditional Greek comfort food. The pot juices are thickened into a sauce with avgolemono, a mixture of eggs and lemon juice beaten until frothy. With just seven ingredients, shopping for this dish is a snap, too.
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Adopted! Goes with the already posted "Avgolemono Soup (Chicken Soup)" recipe. As Cookgirl says, an onion? I don't know what the intent of the original poster was, but I don't use any onion. Thanks, CG, for bringing it to my attention!
this is a greek soup, it's a lemony chicken noodle [or rice] kinda soup. i learned the recipe from my yia-yia [grandmother] when i was younger. it's great for those cold wintery days or a rainy fall or spring day. or if you're just in the mood for some soup. now you can either used canned chicken noodle/chicken and rice soup [which is fastest] or make homemade chicken soup which is healthier and probably overall better tasting. but it's up to you. this recipe is going to go by the canned soup.